Teff is an ancient seed (not actually a grain) that is traditionally grown in Africa – where it is ground and fermented to make a traditional flat bread called injera. It is naturally free of gluten and full of nutritious goodness. This Australian grown, stone-ground Ivory Teff (Eragrostis) has a subtle, earthy flavour that is slightly nutty and a pale beige colour. It can be used to replace all-purpose or plain flour in most recipes and is also a great substitute for nut-meal.

How to Use:

The nutty flavour of Ivory Teff flour makes it a versatile flour for all-purpose cooking and gluten-free baking. When using teff flour to replace wheat flour in baking recipes it may result in a drier mix that is crumbly. Extra moisture can be added to assist binding such as extra butter or oil, eggs, ground nut meal or LSA. Add 1 tsp. of vinegar for every 4 cups of flour to help it rise. Another tip is to make rolls or small loaves, reducing the oven temperature by around 20o C. Batter and dough with teff flour also benefits from ½ an hour in the fridge. As this flour is a plain flour it is necessary to add a raising agent, such as yeast or baking powder, when baking or using a recipe that needs self-raising flour. Ivory teff flour can be used in porridge, pancakes, pizza bases, flatbreads and loaves, cakes, muffins and puddings. The nutty flavour pairs scrumptiously with chocolate.

Store in an airtight container in a cool, dry place, away from direct sunlight. Refrigeration recommended in warm climates.

Shelf Life:

Up to 12 months, when stored as above. See Best Before date.

Images for illustrative purposes only.